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4. Brussels sprouts with chestnuts & sage

Yields1 Serving

 1 kg Brussels sprouts , trimmed
 4 tbsp goose fat
 a few sage sprigs, shredded
 200 g pack whole, cooked and peeled chestnuts

Boil a pan of water, add the sprouts and blanch for 6 mins. Drain and cool quickly under the cold tap or in iced water. To get ahead, pack into a plastic food bag and chill overnight.


On the day, heat the goose fat in a large wok and add the sage and chestnuts. Cook for a few mins over the heat, add the sprouts, season and stir-fry until piping hot.

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